TO MAKE THE PASTRYmix the flour, caster sugar and butter to a crumb-like
consistency. Add the egg yolk and, if necessary, a tiny drop of water
to bring the dough together. Form it into a ball, wrap it in clingfilm
and chill for 1 hour.

HEAT THE SYRUP and lemon juice in a pan until smooth,
then remove to a bowl, cover and chill.

Heat the oven to 190C/375F/Gas Mark 5

ROLL OUT THE DOUGH thinly on a floured surface and line
the base and sides of a 23cm tart tin with a removable collar. Trim the
excess, line with baking parchment and dried beans, and bake for 20 min
until starting to colour. Remove the paper and beans 5 min before the
end.

TURN THE OVEN down to 160C/315F/Gas Mark 2.5.

Put the apples in the pastry case, dot with butter, sprinkle
with sugar and half the lemon juice.

Whisk the eggs, remaining juice and zest, then syrup
and cream, fold in the breadcrumbs and spoon over the apples.

Bake for 50min until golden. Once cool, remove the collar
and dust with icing sugar. Serve with whipped cream and drizzle over the
treacle sauce.